Gyeran-jjim facts for kids
Gyeran-jjim boiled in a ttukbaegi
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| Alternative names | Steamed eggs |
|---|---|
| Type | Jjim |
| Course | Banchan |
| Place of origin | Korea |
| Cooking time | 15 minutes |
| Main ingredients | Eggs |
| Ingredients generally used | Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds |
| Similar dishes | Chawanmushi, Chinese steamed eggs |
| Korean name | |
| Hangul |
계란찜
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|---|---|
| Hanja |
鷄卵-
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| Revised Romanization | gyeran-jjim |
| McCune–Reischauer | kyeran-tchim |
| IPA | [kje.ɾan.t͈ɕim] |
Gyeran-jjim (Hangul: 계란찜), also called Dalgyal-jjim (Hangul: 달걀찜), is a yummy Korean dish. It means "steamed eggs." Think of it like a fluffy, soft egg custard. It's often served as a banchan, which is a small side dish that comes with a main meal in Korea.
This dish is usually seasoned with special ingredients. These include saeu-jeot (salted tiny shrimp) or myeongnan-jeot (salted fish eggs). To make it extra tasty, people often sprinkle chopped scallions and toasted sesame seeds on top. The best gyeran-jjim is light and super fluffy, almost like a cloud!
How to Make Gyeran-jjim
There are a few different ways to cook gyeran-jjim. You can steam it, which means cooking it over hot water. Another way is to double-boil it. This involves placing the egg mixture in a bowl that sits inside a larger pot of boiling water.
You can also cook it directly on the stove. For this, you use a special stovetop-safe pot called a ttukbaegi. You cook it on very low heat until it's ready. If you're in a hurry, some people even use a microwave!
Ingredients and Flavors
To start, eggs are usually strained through a sieve. This makes the mixture super smooth. Then, they are whisked with water until everything is perfectly blended. The mix should look like a creamy liquid.
Sometimes, instead of plain water, people use a special broth. This broth is made from kelp (a type of seaweed) or anchovy fish. Using broth gives the gyeran-jjim an even richer and deeper flavor.
You can also add other ingredients to make your own unique gyeran-jjim. Some popular additions include different kinds of mushrooms, green peas, onions, Korean zucchini, and carrots. These vegetables add extra taste and texture.
After mixing everything, the dish is seasoned. This can be done with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or just plain salt. Some people also add a little ground black pepper.
Before serving, gyeran-jjim gets its final touches. It's often topped with fresh chopped scallions or crown daisy greens. For a bit of spice, some people add gochutgaru (chili flakes) or sil-gochu (shredded dry red chili). And don't forget the toasted sesame seeds for a nutty crunch!
